Kalecik Çöreği

Kalecik çöreği is a traditional bakery product associated with the district of Kalecik in the province of Ankara. This regional pastry contains walnuts and cinnamon spice and is produced by layering dough in three layers, each coated with fat and then rolled into a spiral shape. This pastry has been traditionally offered on special occasions such as holidays, weddings, engagements, and henna nights since ancient times. Historically, it was produced only to meet local demand using the imece communal system in stone ovens, but due to its unique characteristics, it has now been commercialized. It was registered as a geographical indication under number 560 on 07.10.2020 by the Turkish Patent and Trademark Office.

Kalecik çöreği is recognized for its distinctive flavor and texture derived from the walnuts and cinnamon spice it contains. The dough is prepared using specialty wheat flour, salt, fresh yeast, and water, and is kneaded for at least 25 to 30 minutes until it reaches an earlobe consistency. For an appealing internal appearance, the walnut filling must be white and oily. According to production technique, the dough is rolled out into three large circular layers using a rolling pin or dough sheeter, and each layer is coated with a mixture of liquid and solid fat at moderate temperature (margarine).

The preparation of Kalecik çöreği involves the following steps:

• A leavened dough is prepared using approximately 650 g of specialty wheat flour for baklava, 10 g of salt, 10 g of fresh yeast, and sufficient water. The flour is sifted through a fine sieve before dough preparation.
• The dough is kneaded for 25 to 30 minutes until it achieves an earlobe consistency.
• The kneaded dough is divided into portions, covered with a dry cloth, and left to rest for 5 to 10 minutes.
• The dough is rolled out into three large circular layers.
• Each layer is coated with a warm mixture of liquid and solid fat and stacked on top of one another.
• Approximately 200 g of medium-thickness crushed walnut kernels and 5 g of cinnamon spice are sprinkled over the third layer.
• The layered dough is skillfully rolled, folded, twisted, and shaped into a circular spiral form.
• A mixture of beaten egg and liquid oil is brushed onto the surface to give it a glossy finish.
• The prepared pastry is baked in a wood-fired, gas, or electric oven for approximately 30 minutes.
• The product is produced daily and sold either in plastic wrap packaging or unpackaged. To preserve freshness, it is stored resting on a cotton cloth.

Due to its unique production method, the skill required, and its long-standing production tradition, all stages of production for Kalecik çöreği must be carried out within the defined geographical boundary. The geographical boundary is designated as the district of Kalecik in the province of Ankara.

Monitoring to ensure compliance with registered product characteristics is coordinated by the Kalecik Municipality. The monitoring body consists of a three-member team including one representative each from the Kalecik Municipality, the Kalecik District Directorate of Agriculture and Forestry, and the Ankara University Kalecik Vocational School. Monitoring is conducted regularly once a year, but frequency may be increased in response to complaints or as deemed necessary.

The following aspects are checked during monitoring:

• Whether the dough used is leavened.
• Whether the type and proportion of production ingredients comply with registered requirements.
• Whether the walnut filling is white and oily as required.
• Whether operations other than dough preparation and rolling are performed manually with skill.
• Whether the pastries are baked in ovens.
• Whether the use of the logo and geographical indication emblem bearing the name “Kalecik çöreği” is appropriate.

The monitoring body may obtain expert support or services from individuals or legal entities in public or private institutions during monitoring activities. The registering institution is responsible for initiating legal proceedings to protect its legal rights.